A modern take on a classic Burns Night Supper – lamb mince and haggis meatballs with a delicious and simple whisky cream sauce. Serve with tatties and neeps.
This modern take on the classic Burns Night supper is a remarkably quick and easy recipe to make, and it’s the perfect introduction to haggis for people who aren’t really sure if they’ll like it or not.
The first time I ever ate haggis (and I confess I was sceptical too!) was in Ackergill Tower, in Wick, Scotland.
The haggis was piped in and Robert Burns’ ‘Address to a Haggis’ was recited by a sword-wielding kilted highlander with a booming voice who sliced into that haggis with his ceremonial knife with skill and grandeur.
We were in the Great Hall in the 14th baronial tower, stags’ head on the wall flanked by two aged military flags. The haggis was served on a bed of tatties and neeps with plenty of locally distilled Scotch whisky to wash it down.
It was the best haggis I’ve ever eaten. Alas, this was long before I ever thought to take photographs of my food so you’ll just have to take my word for it.
From then on I’ve had a fondness for the traditional Scottish dish, but alas, it’s not a fondness my family share.
So, to help gently introduce them to the idea of eating haggis (it really is quite a delicious meal!), I’ve combined it with equal parts of lamb mince and created this meatball recipe.
The lamb mince helps tone down the peppery spiciness of the haggis, and it pairs perfectly with the whisky cream sauce.
This recipe was also partly inspired by the haggis bonbons enjoyed at Meldrum House, a charming 13th-century baronial mansion in Ellon last year.
We were served these bonbons as part of our lunch menu, and I’m keen to try making them at home too.
To prepare these, I believe all you do is form the haggis into balls, dip in flour, beaten egg and breadcrumbs. They’re then deep-fried and served with a dipping sauce.
The whisky cream sauce in this recipe is extremely easy to make too – simply saute a small finely chopped onion or a few shallots in a knob of butter, pour in a generous dram of Scotch whisky and leave it to cook so that the alcohol burns off.
This will leave the smoky whisky flavour without any bitterness.
Then, pour in the double cream and leave it to gently simmer and thicken as you get on with the meatballs.
Make sure you use a good quality single malt Scotch whisky for your sauce. It’ll make all the difference to the flavour.
Serve your lamb and haggis meatballs on a bed of tatties and neeps in the traditional way.
I’ve stacked mine using a large round cookie cutter as a mould – simply pack in your buttery neeps first, lift the cookie cutter slightly and finish off with a layer of your favourite mashed potatoes.
Garnish with a few of the meatballs and a sprig of something green for colour, and pour your whisky sauce around the base of the stack.
Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
How will you be celebrating Burns Night this January 25th? Let me know in the comments!
Lamb & Haggis Meatballs with a Whisky Cream Sauce
Ingredients
for the meatballs
- 250 grams lamb mince
- 250 grams haggis
- 1 medium free-range egg beaten
- 1 tbsp vegetable oil for frying
for the whisky cream sauce
- 1 tbsp butter
- 2 shallots finely chopped
- 50 ml whisky
- 300 ml double cream
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Instructions
- Place lamb mince in a medium-sized bowl and crumble in the haggis with your fingers.
- Add the beaten egg and using your hands, combine the mixture until everything is well incorporated.
- Form meatballs about one inch in diameter and set aside on a plate.
- Heat the vegetable oil in a non-stick pan. Fry the meatballs, in batches, for 10-15 minutes until well browned all over. Set aside on a paper towel to drain off any excess fat.
- Meanwhile, prepare the whisky cream sauce. Heat the butter in a small saucepan and gently saute the shallots until softened.
- Pour in the whisky and leave it to bubble so that the alcohol burns off.
- Pour in the double cream and simmer for a few minutes until the sauce thickens.
- Serve the meatballs and the whiskey sauce with tatties and neeps.
OTHER BURNS NIGHT RECIPES YOU MIGHT LIKE
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Instant Vegan Haggis, Neeps & Tatties Burgers
Haggis, Neeps & Tatties Pie
Dry Ginuary Martini Recipe
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Beautiful location and photography. I’ve used them both in a Shepherds Pie for St Andrews Day.
Looks (and sounds) delicious, but I would have to leave out the neeps
I love this idea. I think I might have to try to make it and see if it entices my family to eat Haggis too x
This reminds me of something I would have heard on the show Monarch of The Glen…do you know that show?? We ended up getting all the DVD’s….totally LOVED it. Anyway, I have never tried haggis…but we do LOVE lamb. Sounds like a delicious meal to me.
I don’t think I’ve ever tried haggis but I would happily try this dish if it was put in front of me. It looks and sounds amazing
Ive tried haggis and I wasn’t really a fan to be honest. But I do really like lamb so I think I would definitely be up for giving this a go. Especially as Hubby does really like Haggis and Burns Night!
This looks an interesting meal. I like the combination with the sauce too
I haven’t tried haggis before either but I would love to! It actually sounds really tasty to me and I like that you’ve combined it with lamb here for these wonderful sounding meatballs!
This looks delicious! I’ve never tried haggis before but you’ve made it look and sound so appetising!
Oh wow! This just looks amazing! 🙂 I have never tried haggis. It’s never really appealed to me. However, I’d probably eat it and love it if you didn’t tell me what it was.
I really enjoy your blog! Reading about the food and adventures from your country gives me a mini “vacation” when it’s not possible for me to travel for a real vacation! I’m from Saskatchewan and enjoy reading of Canadians who have gone overseas to live.
I go Scotland quite a bit, but I have never tried haggis. This looks like a great little dish though x
You make it look so beautiful I actually want to try it – and i’m not a haggis fan so that is quite impressive!
This looks like a great take on traditional haggis. My mummy has only had it once but would love to try your version x
Good post. What a amazing recipe for Burn’s Night! i will be including it in my meal planning for next week. thanks for sharing.
I am thinking about all the ways I can use that Whiskey Cream Sauce. It sounds delicious!
Is it bad that I’ve never tried haggis before? This looks amazing though? Think I might invest in the ingredients and give it a shot!!
I’ve always loved whisky infused flavours, especially sauces with meat. This sounds like absolute heaven! I’ll definitely be trying this one out! Thanks for sharing
I’m not usually a fan of haggis but these look and sound SO good I want to try one. It’s a great idea to mix the haggis with lamb to tone down the flavour of it.
I’ve never been keen to try haggis but I really want to after seeing this! X
I haven’t had haggis in ages and with burns night round the corner this could be a lovely take on the original haggis, neeps and tatties! X
What a perfect recipe for Burn’s Night! I love the way you have presented this dish and lamb is one of my favourite meats
These meatballs look so good and I love whiskey sauce so would love to try this as I don’t remember ever having haggis! Love your presentation-)
I’ve had haggis before but can’t remember what it tastes like lol. But I think in the lamb in the form of meatballs is a great idea! Thanks for sharing x
I ate haggis a long time before and it was absolutely delicious!! I love the sound of this especially the combination with the whisky cream sauce which sound so indulgent!
I admit i never tried this before and it looks so good ‘ i will be including it in my meal planning for next week
I have never tried this in the meatball form but this looks so scrumptious from the picture, I think it would taste delish!
I’ve only tried haggis once when I was in Edinburgh and absolutely loved it! The lamb haggis meatball looks tasty and the whisky cream would go so well. And who doesn’t love mash! A perfect dish!
I love how you’ve displayed the food – it looks so beautiful.
We had a Haggis tower with a whisky cream sauce in the highlands last week and it was amazing! I love lamb though, looks lovely!
I have to admit I’m not a fan of haggis, but sadly for me my family are Scottish, and it’s just me that has that opinion! I might suggest this to them as an idea to accommodate my fussy pallette – the whiskey cream sauce sounds delicious.
This sounds UNREAL, I bloody love haggis!!
Katie xoxo
I’ve never tried Haggis before, I’ve always been a bit scared of it but this year I’m all about trying new things so this may have to make it on to my list, especially as I love lamb
These look absolutely incredible – and I am so intrigued by that whisky cream sauce!
Lamb and Haggis go so well together. I’ve used them both in a Shepherds Pie for St Andrews Day.
So I’m not actually keen on lamb and not actually keen on haggis, but this totally changes the game, as it seems like a creative way to eat those things… and it’s more appealing!
Wow these look delicious! I was in the highlands last week where we had haggis with whiskey sauce, it must be quite a popular combination!
amazing photography! ive never actually tried haggis before. it kinda scares me as I am a very picky eater lol
I love your modern take on this. It looks so good and would definitely be a delight on my weekend family table. I’m so pinning this! Thank you so much for sharing. 🙂
oh I love Haggis! I wish my homemade could rival homemade scottish so I do my best even though it’s not so.
I’ll try your option definitely!
This lamb recipe sounds like the perfect meal for burns night! You can never beat a good dram of whiskey to warm up on the cold evenings as well. I like your presentation style of using the cookie cutter. Very masterchef!
I’ve never tried haggis before but I like the idea of something like this to ease myself in slowly x
Haggis is not something I have tried before, I always tooted my nose at it but now I want to give it a go. I love your recipe and ‘dram’ the whiskey for the sauce lol, I could do that or drink it
Hands up Haggis has never been something I’ve fancied trying. I would however go for this take on a burns night meal. I love the idea of mixing it up a bit for those of us who aren’t quite brave enough yet!
I have to admit I am not a huge fan of haggis but I love your presentation!! Your photos are lovely!
I have never tried Haggis but am quite intrigued. It looks yummy in your photos!
ooh that looks incredible. I love the idea of lamb and haggis meatballs and I’m a real convert to a whisky cream sauce. Thanks for including links to my Burns Night recipes.
this looks like proper hearty food, I would love it – totally my kind of thing 🙂
It’s such an interesting recipe. I have never have Haggis. Didn’t even know they were banned in US. I will have to give it a try once I fly myself to Europe.
Being of Scottish decent, I’ve been to many Burns night celebrations, but after my first taste as a child, I’ve always passed on the haggis. This recipe has me convinced to give it another try!
Your photos are gorgeous, hon! I wish we could try haggis in the US ( it’s banned here 🙁 ) so I could make your recipe! I always like to try recipes from across the world.
I just love this presentation…the lamb meatballs sound wonderful. A perfect winter meal.
I never tried Haggis till last year at my cousins wedding when she had haggis bon bons and I actually surprised myself at how much I enjoyed it! Shocking I know as I am scottish haha!!
I still have never tried haggis, but you make it look like I need to 🙂 Thanks for sharing!
I do like haggis, but I’ve never had it formed into meatballs and fried. It sounds so good! And I LOVE the idea of adding a whisky cream sauce over the top. YUM!
I’ve never tried haggis, and always been put off by the thought of what it holds inside. However, the fact that it’s a meatball (I mean who doesn’t love meatballs) and lovely mash or could have pasta on the side sounds very delish, will have to give it a try.
I must admit I am not keen on haggis and whiskey – although to say that this meal doesn’t look somewhat delicious would be a lie! I will most probably come across this at some point on a menu which I don’t understand and choose this as it will be only thing I (sort of) know! x